Cuban Coffee

Cuban coffee is excitement in a cup. If you’re looking for that steamy perk, slow-sipped to ease the morning in, look elsewhere from Cuba. If you’re looking for an exciting and soulful blend of coffee, give it a try. The Sierra Maestra Mountains of Cuba take responsibility for producing some of the finest Arabica coffee beans in the world.

Cubans prefer the jolt-of-electricity caffeine fix over the drip-by-drip method preferred in places like the United States. Needless to say it has been ingrained into their culture, making coffee drinking or chasing a ritualistic part of everyday. Due to the strong, intense taste of Cuban coffee, it is often served as a shot or in a smaller amount than in other parts of the world. It is claimed that Cuban coffee can be up to twice as strong as other commercial blends, making it a potent yet pleasing cup of coffee.

Coffee plants originated in Cuba thanks to a man named Jose Antonio Gelabert, who introduced the plant to the region in 1748. In Cuba he recognized optimum growing conditions for the coffee plant. Its lush forests and rich soil allowed the coffee plant to prosper over the centuries, claiming Cuba as one of the finest coffee growing regions in the world today.

When in Cuba, look for some common coffee drinks. Some are called cafecito, espumita, colada, cortadito, and Cafe’ con Leche. Be aware of the time of day however – a cup of Cuban coffee to the inexperienced drinker might keep you going for days. Only one drink, however, can lay claim to the title of the Cuban espresso – Café Cubano. This specially sweetened espresso is the most famous of the coffee drinks, an holds a prominent place in the social and cultural lives of most Cubans.

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